Gypsy brewer fires up Bendigo's taste buds

For those not familiar with the latest craft beer movement, gypsy brewing involves the creation of craft brews in rented breweries.

Mr Jensen and his business partner Tore Gynther are the brains behind the To Øl (Danish for “two beers”) label and export to more than 30 countries, including Australia.

Mr Jensen was in Bendigo last month to host a dinner and beer tasting night at The Dispensary Enoteca as part of Good Beer Week.

"To Øl really started because me and my friend wanted to take our home brew to the next level," Mr Jensen said.

"We've been home brewing since we were friends in the equivalent of high school ages and people liked our beers.

"It was fun to make and we liked to experiment.

"Our friends kept on requesting our beers ... "

Mr Jensen and Mr Gynther do not own their brewing equipment and, instead, prefer to borrow from others and continually reinvent their product.

They see "gypsy brewing" as the best way to ensure the highest quality and widest variety while getting to meet people around the world.

"We like going to different breweries, using different brewing techniques, different ingredients," Mr Jensen said.

"It's a bit like with food, sourcing locally. We brew locally."

To Øl is renowned for its off kilter "insane" brews and in January 2013 was named in the top 50 of best breweries in the world by the beer rating site – www.ratebeer.com

"We like to experiment and try new things out," Mr Jensen said.

"I've brewed in Melbourne, Adelaide and Sydney."

Mr Jensen showcased five of his "mind warping" beers at his Bendigo intimate dinner which was limited to 25 guests, and complemented by a well-matched five course meal.

First up was To Øl Cloud 9 Wit beer and sashimi tuna and quail egg followed by the slightly stronger Stalins Organ and seared scallops.

Next on the menu was To Øl Grenadier with roast miso quail followed by Southern Frontier and an aged beef and bacon burger.

The beers on the menu were designed to be progressively more intense with the final hurrah the Mochaccino Messiah and Black Malts and Body Salts which were paired with cheese, quince drizzle and smoked almonds.

Guests shared their own home brewing stories while tantalizing their taste buds and enjoying music from The Dispensary's vinyl collection.

Mr Jensen invited questions from the audience while guests complimented the perfect match between the food and beverages.

Hannah Knight was a guest of The Dispensary at Mr Jensen's dinner appearance.